10 Dangerous Types of Bacteria Found in Kitchens and Foods

We really need to be mindful of where and how we eat. We know and see how important hygiene is at home or outside. As a matter of fact, consuming food outside can make us a clear target against some dangers.

Bacteria can be effective in a short time in the bodies they choose as hosts. Well, what about the dangerous bacteria species that can be found in our kitchens, especially in restaurant kitchens? With a little research, we found a lot of resources on this subject and made a compilation for you.

1. Campylobacter:


Campylobacter, which is behind most food poisoning, usually occurs when food is consumed cleanly. This type of bacteria, which is found in the intestinal tract of animals and humans, is becoming common with the consumption of food contaminated with animal feces without being cleaned.

There are warnings that chickens and eggs contain this bacterium in large quantities. In short, you should pay attention to the hygiene status of the foods you buy.

  • What happens when it gets infected?

Symptoms can start to show in 3 to 5 days. Although it commonly causes a feverish discomfort, it can cause intestinal problems, rarely observed Guillain-Barre syndrome.

  • How can we block it?

You can kill campylobacteria by cooking our food at 70 degrees and above.

2. Salmonella:


Salmonella, perhaps one of the most famous bacteria of the food industry, is frequently featured in the media. It can live in the intestinal tract of humans or animals. It can pass from host to host with contaminated water or food.

Poor preservation of raw foods can also lead to the spread of salmonella bacteria. The most striking feature is that it does not cause a change in the taste, color or smell of the food it is grown. This is the most important feature that makes him so famous.

  • What happens when it gets infected?

Dirty water or food can be transmitted through animal intestines. It manifests itself with fever, headache and cramps in the first 12 to 72 hours. It can especially affect children and the elderly, and if the body resistance is low, it can even cause death.

  • How can we block it?

Your food must be cooked at 70 degrees for 2 minutes or more. Although this process kills bacteria, if you are in a cold environment, you can cook at a higher temperature and for longer periods of time.

3. Staphylococcus Aureus:


Staphylococcus Aureus, which is one of the fastest growing species among food bacteria, can also secrete toxic toxins that can cause diseases. 1 in 4 people carry this bacterium on their skin, scalp, esophagus or respiratory tract. Although it is usually transmitted by skin-to-skin contact, it can also change hosts through food.

Staphylococcus Aureus, which can be found very often in dishes served without cooking such as salads and cold sandwiches, can also be found in unpasteurized milk and dairy products. Bacteria, which can live between 4 and 46 degrees Celsius, can die during cooking. As a matter of fact, the toxins it secretes continue to exist.

  • What happens when it gets infected?

Quite common but causes symptoms that last for a short time. Symptoms can usually vary between 1 and 6 hours. Vomiting, abdominal pain or diarrhea are among the most common complaints.

  • How can we block it?

We can prevent this by carefully washing the vegetables we buy with clean hands, and by preserving animal foods well.

4. Clostridium Perfringens:


Uncooked meats, ready-to-eat packaged meat derivatives may have this bacteria. The spores it produces while living remain active after the bacteria die at high temperature. Clostridium Perfringens can also reproduce actively in environments with very little oxygen.

  • What happens when it gets infected?

It is very normal to experience nausea, pain and diarrhea 8 to 24 hours after consuming a food with this bacteria. Rarely, it can cause vomiting and high fever. The most important source is uncooked meat.

  • How can we block it?

It should be stored at a temperature below 5 degrees Celsius and cooked above 63 degrees to prevent its proliferation. Since spores live in these temperatures, it is necessary to control the process from the very beginning.

5. Clostridium Botulinum:


Although it is very, very rare, it is known that Clostridium Botulinum bacteria love foodstuffs. The most common sources include canned meat, fish, and canned vegetable dishes.

  • What happens when it gets infected?

After infecting people, it can cause visual disturbances, affect vision, and go so far as to cause paralysis. Although rare, its toxins can be deadly severe.

  • How can we block it?

It is one of the most important details not to consume canned foods that have expired. Make sure that the cans you bought are not swollen due to the internal pressure. When throwing away such a can, do not forget to put it in two layers of bags.

6. Listeria:


Listeria bacteria is one of the bacteria found in the bodies of healthy animals. It does not harm animals, but can cause infection when transmitted to humans with animal foods.

  • What happens when infected?

Can be extremely harmful for pregnant women and people with weakened immune systems. It has also been observed that these infections result in death from time to time. It may take up to 30 days for the host to show symptoms in the body. Symptoms such as fever, headache, meningitis are seen.

  • How can we block it?

They die by cooking animal foods at a temperature of 75 degrees Celsius and above. As a matter of fact, it has been observed that listeria bacteria can multiply in soft cheeses, uncooked eggs and some processed meat products.

It is also recommended that pregnant women and people with low immune systems do not come into contact with spoiled foods due to listeria bacteria.

7. E-Coli:


E-coli bacteria, especially found in ground and processed meats, can also be found in pasteurized milk, soft cheese. It has been observed that it is also found in softened fruits and vegetables, juices obtained from contaminated fruits.

  • What happens when it gets infected?

E-Coli is generally harmless to humans, but some e-coli species can be said to be harmful. This damage can lead to high fever, bloody diarrhea or kidney disease. Although rare, e-colis have been observed to cause death. E-coli-containing foods can begin to become infected in the gut 1 to 10 days after consumption.

  • How do we block?

Undercooked foods can be places where e-coli bacteria are concentrated. It is necessary to be very careful when storing food, especially during cooking and before cooking.

8. Bacillus Cereus:


This bacterium is a strain that resists salmonella and campylobacter bacteria, which are at the top of the list. It is included in the feed of animals, as it predominates dangerous bacteria. Since it is of plant origin, it can also be found in soil and plant foods.

  • What happens when infected?

There are 2 types that harm humans. The first of the two types can cause vomiting within 1 to 5 hours, and the other can cause digestive system problems within 6 to 15 hours. The effects of these symptoms, which are a kind of food poisoning, are short-lived.

  • How do we block?

The toxins secreted by this bacterium are resistant to heat and salt. Cooking at high temperatures may not prevent its reproduction. It can reproduce quickly if cooked food is stored. In order to prevent this, it is necessary to keep the contact of the cooked food with the air as little as possible. Storing cooked food in narrow containers is an effective solution.

9. Shigella:


Shigella bacteria can most often be found in food products that do not need cooking, sandwiches and salads. It can act in a much shorter time than other bacteria.

  • What happens when infected?

The effects of cramping, fever, nausea and diarrhea may occur within 1 to 3 days. This effect usually does not last longer than 1 week. While the effect can last up to a month in sensitive individuals, it causes symptoms that progress to joint swelling and painful urination.

  • How do we block?

It is necessary to pay attention to the hygiene rules in the kitchen environment. Personal hygiene considerations are of paramount importance, especially with open spaces. You can avoid the possible effects of this bacteria by washing your hands frequently.

10. Vibrio parahaemolyticus:


Vibrio can be transmitted not only by food consumption, but also by contact of open wounds with contaminated water. It is most commonly encountered in seafood, especially oysters and other shellfish.

  • What happens when infected?

It can cause stomach discomfort ranging from 2 to 8 days. It can cause septic shocks and skin blisters in those with weakened immune systems.

  • How do we block?

Seafood should be cooked well before consuming, and shellfish should be fried at a minimum of 191 degrees Celsius.

Result: Cooking, storing or processing food has rules that need to be taken very seriously. The most valid precaution is to eat from reliable restaurants and to buy ingredients from reliable places. It should not be forgotten that hygiene rules are not only for you, but for everyone around you.

EatingWell , Food Safety

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